14 Vegan Energy Balls and Bars to Keep You Powered for Hours

One of our top-rating recipes, these three-layer fig bars hit all the right notes. The earthy oat and almond flour base is tasty in its own right. But when you add a creamy fig paste and crumbly walnut topping, the marriage of flavors and textures is undeniably good. As one reviewer says, “These are always a favorite! Friends always want these when we go to parties.”

Fragrant with orange zest and a hint of freshly ground nutmeg, these coveted oat balls from Dreena Burton will become a family favorite. The tiny-but-mighty bites are sweetened with applesauce, raisins, and maple syrup and are easy to adapt to suit your palate and dietary requirements: Don't want chocolate chips, leave them out. Not a fan of applesauce? Use ripe bananas instead. A fan raves, "These are delicious. They freeze well and even taste great still partly frozen if you can't wait. I like to use roasted cacao nibs instead of vegan chocolate chips. The zest and nutmeg really elevate these snackles!”

Dotted with juicy blueberries and crunchy walnuts, and naturally sweetened with bananas and dates, it’s easy to see why these fruity oats bars are a fan-favorite. As one reader writes, “Super yummy. Easy to make. I have been making them once a week since discovering the recipe three weeks ago.” Another shares, “I wrap pieces in waxed paper to take to work for snacks, eat it for breakfast, and sometimes have one in the afternoon to ward off the munchies. So tasty, and everything in it is good for you!”

Packed full of nutty oat flavor and sweetened with maple syrup and brown rice syrup, these crispy peanut butter bars have kid-friendly written all over them. They’re also an ideal high-energy snack for us big kids when we need it. Feel free to adapt to suit your tastes and add other nuts or dried fruits. A fan writes, “Absolutely delicious! I added a few chopped nuts and some coconut flakes. I make these bars often; there is always a box in the cupboard.”

Keep those hunger pains at bay with a stash of these delicious, no-bake cherry-oat balls. Peanut butter adds nuttiness to earthy oats, while warming cinnamon, zippy orange juice, and tangy dried cherries invigorate the palate. Feel free to get creative and add other nuts, seeds, and dried fruit as you like. A happy fan raves, "Double this recipe, and you will not be disappointed!"

If you haven't tried Chef AJ's decadent-tasting black bean and oat brownies, you're in for a treat. Perfectly sweet without being heavy, and with a fudgy, chocolate texture, they're sturdy enough to pack into your lunchbox or knapsack. Made with just four main ingredients—oats, date paste, black beans, and cocoa powder—this is one of those magical recipes you’ll come back to time and again. These store well in the fridge or freezer, so feel free to double, triple, or even quadruple the recipe! A commenter shares, "I've made several healthy-ish brownies from scratch, and these are the best! Nobody would know they're not conventional—they taste totally indulgent."

Bursting with grains and seeds, these vegan fruit and nut bars have a distinct cafe-style feel. What elevates these tasty treats is the combination of bright orange zest and tangy dried apricots. Toasted dry quinoa and millet lend extra crunch, and raisins and dates add a sweet chewiness. Bake long and low for a couple of hours; you'll be amazed at how easy these are to make. Stored in an airtight container, they're good for up to a week at room temperature or two weeks in the freezer—if they last that long!

These nourishing energy balls harness luscious Key lime pie flavor in bite-size portions. Key lime zest and juice are the stars of the show, adding a fresh citrusy lift to earthy oats, caramel-like dates, and sweet raisins. For fancy presentation, roll them in powdered sugar or desiccated coconut. A commenter shares, “These little bites turned out delicious!”

Golden and bursting with warming pumpkin pie flavors, these nutritious vegan bars are a standout hunger-busting treat. Toasted hazelnuts (or other nuts of your choosing) add crunch, while applesauce, sweet potato, and maple syrup sweeten while keeping things moist. A reviewer writes, “I really like these bars. What a great way to use up some of my batch-cooked sweet potatoes at the end of the week!”

Made with nothing but whole-food ingredients such as raw carrot, banana, dates, and figs, these fudgy, chocolate balls are a taste-sensation to behold. A food processor makes quick work of the carrot, dates, and figs, while the mashed banana, cacao powder, and oats can be mixed in with a spoon. Be sure to store these in the fridge! A commenter notes, “Very tasty. Not too sweet.” Another writes, “These are dreamy!! Loved them.”

The success of these rich-tasting energy bites lies in the toffee-like base of Medjool dates and cocoa powder. A handful of rolled oats adds bulk, while cinnamon and chili powder lend a subtle heat that will warm you up as you chow down. Feel free to add as much or as little chili powder to suit your tastes.

Always a classic flavor pairing, cherry and chocolate triumphs again in these supremely gobbleable oat balls from Chef Darshana Thacker Wendel. With only six ingredients, they’re a cinch to make, and while the recipe calls for a cook time of 20 minutes, you can also eat them raw. A fan writes, "Very tasty! I don't like super sweet so I doubled the recipe and used only half the amount of dates."

Calling all sweet potato lovers! These cute bites from Dan Buettner's cookbook The Blue Zones Kitchen are, as one reader puts it, "a fun way to eat sweet potato." The four-ingredient snack balls are, essentially, just mashed sweet potato, sweetened with a little sugar and rolled in your choice of nuts or seeds. (Peanuts, macadamia nuts, or toasted sesame seeds work well.) The nuts add texture and richness, and a sprinkle of powdered cinnamon lends a subtle warm woody flavor, tying it all together. Yum!

“The best and healthiest vegan cookies I have ever made,” raves a fan. Oatmeal-raisin cookies are a classic much-loved high-energy treat, but where normally they’re loaded with butter and refined sugar, these delicious vegan oatmeal raisin cookies use a little peanut butter for richness and a combination of banana, grated apple, and maple syrup to sweeten. Pro tip: To make these gluten-free, replace the whole wheat flour with a gluten-free flour blend, and be sure to use certified gluten-free rolled oats. Another fan writes, “Still one of my all-time favorites.”